Sourdough Zucchini Bread
This sourdough zucchini bread is deliciously spiced, moist, and packed with shredded zucchini. The perfect quick bread texture that uses sourdough discard or active starter.
Servings: 8 Slices
Equipment
Ingredients
Dry ingredients
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- ½ cup melted butter or coconut oil
- 1 ¼ cups brown sugar
- 2 cups shredded zucchini
- 1 teaspoon vanilla
- 2 large eggs
- ½ cup sourdough starter
Instructions
- Combine flour, cinnamon, baking soda, baking powder, and salt in a medium bowl and set aside.
- In a stand mixer or large bowl, whisk melted butter and brown sugar until light and fluffy.
- Shred two cups of zucchini, leaving the peel on. Add the shredded zucchini, vanilla extract, eggs, and sourdough starter to the butter and sugar mixture.
- Fold the dry ingredients into the wet ingredients a little bit at a time until just incorporated. To keep the crumb tender after baking, it’s important not to over-mix the batter. Gently fold in any other add-ins you would like.
- Preheat your oven to 350 degrees Fahrenheit. Pour the batter into a greased or parchment-lined 9x5 loaf pan.
- Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester. Cool on a wire rack before slicing.
Long Fermented Version
- Start 12-24 hours before you plan to bake the zucchini bread. Combine sourdough starter, melted butter, eggs, and flour, stirring well. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours.
- Place the batter in the fridge and allow it to ferment for another 6-18 hours.
- The next day, add brown sugar, shredded zucchini, vanilla extract, cinnamon, baking soda, baking powder, and salt to your fermented batter. Mix in any add-ins at this time. Mix on low to medium speed until combined. Don’t overmix.
- Preheat the oven to 350 degrees Fahrenheit. Pour the batter into a greased or parchment-lined loaf pan and bake for 50-60 minutes. Cool on a wire rack before slicing.
Notes
- If you love the dainty individuality of sourdough blueberry muffins or sourdough lemon poppy seed muffins, divide this batter into greased or paper-lined muffin tins and bake for 15-20 minutes for sourdough zucchini muffins. These are great for breakfast or a portable snack. For a chocolate spin, try these sourdough chocolate zucchini muffins.
- Sourdough discard or active sourdough starter can be used for this recipe. The rise doesn’t come from the starter, but from baking soda and baking powder.
- This recipe is a basic zucchini bread recipe. You can easily mix it up by adding other delicious add-ins and variations.
- You don’t need to squeeze or pat the zucchini dry. The moisture works perfectly in this bread!
- No need to peel. The skin of the zucchini softens when it bakes, adding nutrition and a little color to the loaf.
- Don’t overmix the batter. Stir just until combined to keep the crumb tender.
- Let the bread cool for 10-15 minutes before slicing.
- Convert to freshly milled flour for more nutrition, texture, and flavor.
Nutrition
Serving: 1Slice | Calories: 391kcal | Carbohydrates: 63g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 658mg | Potassium: 257mg | Fiber: 2g | Sugar: 35g | Vitamin A: 542IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 2mg